Divide pie filling between the ten flour tortillas rolling as for enchiladas. Place seam side down in a lightly greased 9x13 baking pan. Combine the butter, sugar, and water in a small pan. Heat until butter is melted and sugar dissolved. Pour over the filled tortillas, let set two hours covered and unrefrigerated, or cover and refrigerate overnight (bring to room temp before baking). Bake 350 – 30-35 minutes. Combine 1/2 cup sugar, 1/2 cup pecans, and 2 tsp. cinnamon and sprinkle over tortillas. Return to oven and bake additional 10-15 minutes or until lightly browned.
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